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Casiens - Revisted

SunnyDyRain

Casien  

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SunnyDyRain Enthusiast
SunnyDyRain
Posted

I am just handling This casien thing harder than gluten, I think it's because there is hope I one day will...

I just want to know about your experinces, and if anyone has any info on villi damage due to casiens.

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CarlaB Enthusiast
CarlaB
Posted

I didn't take the poll, but wanted to say that I tested positive for casein intolerance, went off it for six months and saw no improvement whatsoever. I went back on it and saw no change for the negative.

I didn't really fit into the criteria for the poll, but wanted to tell you that. Try being casein free for a while, then challenge it to see if you really are.

tarnalberry Community Regular
tarnalberry
Posted

you can check pubmed for the casein-induced enteropathy studies.

MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

I could not stop getting sick from casein after going gluten-free but am a vegan now and avoid it anyway.

marciab Enthusiast
marciab
Posted

I wasn't tested (I won't go there), but everytime I ate or drank anything with dairy in it my stomach would go into spasm or I would get nauseas. Lactaid did not help ...

Having said that, for some reason I have been able to drink kefir made from organic cow's milk ever since going gluten free. This is really good with frozen fruit ... And a good probiotic.

I recently tested to see if I could handle cheese and I was fine. No pains, no nausea.

I'm not planning on adding it back in all the time though. I've read too much about how bad dairy is for us and I am still trying to heal.

Clear as mud, huh ?? Marcia

pedro Explorer
pedro
Posted

Hi.

I was hoping for the same, that one day soon I will be able to eat dairy products, but since I started the diet I knew in my heart that I will never can eat dairy products again. I need it confirmation, thats when I called EnteroLabs and they told me what I was suspecting all along.

This diet is for ever.

Best regards to everyone.

aikiducky Apprentice
aikiducky
Posted

I've been casein free for a couple years now, and if anything, I'm more sensitive to it (just like with gluten), although my reactions are not as violent any more as they once were (also just like with gluten). I did eat goats cheese up till two weeks ago, but I've stopped that as well for now and I'm planning to reintroduce it in a month or so to see if I react to goats cheese, too. I'm pretty sure I'll be cow milk free for life though.

It's almost harder to avoid casein isn't it? I find it's the combination of avoiding both gluten and casein that makes it very tricky, a lot of gluten free foods still have casein so it limits my choices much more. But hang in there, you really need to give it a good chance before you try to reintroduce.

Pauliina

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SunnyDyRain Enthusiast
SunnyDyRain
Posted
  • Author
I didn't take the poll, but wanted to say that I tested positive for casein intolerance, went off it for six months and saw no improvement whatsoever. I went back on it and saw no change for the negative.

I didn't really fit into the criteria for the poll, but wanted to tell you that. Try being casein free for a while, then challenge it to see if you really are.

I haven't been tested, but I know I react to dairy, pretty much the same way as I react to gluten. I am goin out of my mind trying to do this. I keep getting caisen, even the "non dairy creamer" has dairy. I am trying to find Vegan stuff, but it's not good subtitutes.

Every week or so I seem to slip up and am confirmed again, I still can't eat it.

dlp252 Apprentice
dlp252
Posted

I was tested through Enterolabs, but that merely confirmed what I already knew. I will probably not ever be able to eat dairy regularly. I did buy a very small (6 oz) container of plain (unflavored, unsweetened) goatmilk yogurt last week...I ate half of it one day and half the next. That's it, I don't think I could eat more than that and be okay. Half the container seemed to work okay, but I think if I ate it every day I'd have problems.

jnclelland Contributor
jnclelland
Posted
I haven't been tested, but I know I react to dairy, pretty much the same way as I react to gluten. I am goin out of my mind trying to do this. I keep getting caisen, even the "non dairy creamer" has dairy. I am trying to find Vegan stuff, but it's not good subtitutes.

If you can tolerate soy, Silk makes a very good casein-free coffee creamer. I adored it until I realized that soy was causing me problems too! :(

Jeanne

SunnyDyRain Enthusiast
SunnyDyRain
Posted
  • Author
If you can tolerate soy, Silk makes a very good casein-free coffee creamer. I adored it until I realized that soy was causing me problems too! :(

Jeanne

I have been using Silk Soy Milk in my coffee, it's ok, not perfect but passable.

I may buy creamer for work though..

jnclelland Contributor
jnclelland
Posted
I have been using Silk Soy Milk in my coffee, it's ok, not perfect but passable.

I may buy creamer for work though..

I never did like milk in my coffee; it HAD to be half and half. But the Silk creamer is a pretty good imitation of half and half, and I really liked it.

Jeanne

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      Sorghum, Kale and Roasted Cherry Tomato Salad

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      It's kind of funny that before my celiac diagnosis I did a lot more "functional eating" where I just needed a meal and wasn't so worried about how interesting/delicious it was, just needed to eat something. After my diagnosis I've become a dedicated cook and I am very tuned into flavor and novelty. In answer to your question, I find the recipe very forgiving for trying add-ins. I've supplemented the greens with green onions, bell pepper (any color), celery leaves and stalks, and fresh parsley. Sometimes I throw in pepitas (pumpkin seeds), craisins, walnuts and/or sunflower seeds. One thing I tried that didn't really work was currants. I think that maybe it's because they are too small and too sweet. I haven't experimented with cheeses beyond the 2 in the recipe. I would guess that grated hard cheeses would work, medium hard cheeses (like swiss or cheddar) might work, and soft cheeses would not.
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      That actually sounds really nice. Pear bread feels like one of those things that would be soft and a little sweet without being too heavy. I like the idea of using fruit like that instead of just relying on sugar. It probably makes it feel more fresh and homemade. Have you tried adding anything like cinnamon or nuts to it, or do you keep it simple?
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